Quick Navigation

History	Introduction		Emblem
About Tea	About Coffee		Facts & Forecast
Publications	Policies		Association
Cup Quality		Farmers Page

CUP QUALITY

The quality of tea begins right from the identification of planting material and the topographic situation of plantation area. Each and every step of operations and use of fertilizers and chemicals leaves its effect behind in quality of a cup of Tea. Although tea processing starts with harvesting. Qualification of tea quality has been a long held dream of many of those connected with tea industry. Consumers taste (mouth feel) and flavour are commonly accepted criteria of tea quality the trade of tea also consider particle size, twist, colour and density to estimate tea quality. Some chemists attempted to correlate taster's quality with chemical constituents but there reference point was still the taster's evaluation. Taster's perception of tea quality is determined by market demand which change over a period of time. Examples of such a change in consumer preference confirm this trend. This is the basic reason for inconsistent correlation between the parameters and the taster's quality.

The basic steps of tea manufacturing listed by the ancient Chinese hand. Tea makers have remained unaltered still. However mechanically minded persons have have worked to provide machines for performing the same tasks by well designed machinery which have helped in mass production of different types of tea, reduce the requirements of space and time and cut the cost of manufacture. Some seasonal quality's of orthodox tea are listed as under.

Spring Flush
The early first flush tea, harvested between February to mid April. Light red colour with yellowish Green. Liquor with Gentle taste with aroma and flavour. Accepted by the connoisseurs as Afternoon tea.

Summer Flush
Tea Harvested first flush that comes in May and June. This flush comes with consolidated qualities of tea with bright and shinning colour with wonderful flavour, taste, aroma and muscatel. Best for late afternoon tea.

Monsoon Flush
Tea leaves harvested after June comes with some change in liquor. It looks deep red but shinning colour, some briskness in taste including other orthodox qualities. This flush has an honour or morning tea.

Autumn Flush
Harvested in the Autumn. The last harvesting season. Liquor with strong coppery colour with other special qualities i.e. aroma, flavour briskness and muscatel. Connoisseurs has suggested Autumn flush morning tea with some milk in the liquor.

<<back to home

Spring Flush The early first flush tea, harvested between February to mid April. Light red colour with yellowish Green. Liquor with Gentle taste with aroma and flavour. Accepted by the connoisseurs as Afternoon tea.
Summer Flush Tea Harvested first flush that comes in May and June. This flush comes with consolidated qualities of tea with bright and shinning colour with wonderful flavour, taste, aroma and muscatel. Best for late afternoon tea.
Monsoon Flush Tea leaves harvested after June comes with some change in liquor. It looks deep red but shinning colour, some briskness in taste including other orthodox qualities. This flush has an honour or morning tea.
Autumn Flush Harvested in the Autumn. The last harvesting season. Liquor with strong coppery colour with other special qualities i.e. aroma, flavour briskness and muscatel. Connoisseurs has suggested Autumn flush morning tea with some milk in the liquor.